Crab linguine with chilli and lemon

Crab linguine with chilli and lemon

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
1 red chilli
2 garlic cloves
4 tablespoons olive oil
1 lemon
small bunch flat-leaf parsley
1 quantity Fresh pasta, cut into linguine
or 400g dried pasta
200g white crab meat
100g brown crab meat
freshly ground black pepper


  1. Halve, deseed and finely chop the chilli and peel and finely slice the garlic. Put the chilli and garlic into a small saucepan with the olive oil. Heat gently until the garlic sizzles and just starts to turn brown, then remove from the heat and set aside to infuse.
  2. Finely grate the zest of half the lemon, then squeeze the juice from the zested half and set aside. Pick the leaves from the parsley and roughly chop.
  3. Bring a large saucepan of water to the boil. When it reaches a rolling boil, salt generously and add the linguine. Cook for 1–3 minutes, depending on the thickness of the linguine and how much it has dried out. Test it regularly and drain as soon as it is al dente.
  4. While the pasta is draining, add the infused oil with the chilli and garlic to the pan used to cook the pasta. Place over a low heat, add the white and brown crab meat and stir just until heated through. Remove from the heat and add the drained linguine back to the pan (this should all be done quite quickly as the pasta will stick together if left too long in the colander).
  5. Stir two-thirds of the chopped parsley through the pasta and add the lemon zest and juice to taste. Season with pepper and very little salt. Serve immediately, sprinkled with the remaining chopped parsley.


  • Use the white and brown meat from a freshly cooked crab or buy good quality pasteurised, prepared crab meat.
Leiths School of food and wine
cookery course
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